Star Trek Deep Space Nine: 3 dishes to celebrate Brock Peters on his birthday

Brock Peters played chef Joseph Sisko on Star Trek: Deep Space Nine.

Today is Brock Peter’s day of birth and even though the celebrated actor passed away in 2005, we felt that it’d be a wonderful way to pay tribute to him, and his Star Trek: Deep Space Nine character, Joseph Sisko, by diving into three unique dishes for you today.

As the father of main character Benjamin Sisko in the series, Joesph was always there to dispense wisdom and knowledge to his son and grandson, Jake Sisko. One of the recurring moments of Ben’s interaction with his son was reminding Jake of where they came from and how many hours Ben spent in his father’s New Orleans kitchen.

The restaurant wasn’t just a big component of Joe’s character but Ben’s as well. The restaurant Joe ran in New Orleans even served as the backdrop of many an episode, especially as the Dominion War started to come to fruition.

So we figured we’d salute the actor and the character at the same time by picking three interesting dishes with a New Orleans flair that fans may want to try making on their own. We did not create the dishes, and the websites you can find them on have been linked to the ingredients. The instructions for each dish are also on the provided link.

Sisko’s Speedy Gumbo

"4 cups chicken broth3 cups shredded rotisserie chicken2 cups precooked andouille sausage, cut into coins2 cups frozen okra4 tbsp butter½ cup flour2 red bell peppers, seeded and diced1 green bell pepper, seeded and diced1 yellow onion, peeled and chopped4 garlic cloves, peeled and chopped2 tsp dried oregano1 tsp cayenne pepperInstructions for how to cook the gumbo, click here to go to kitchenoverlord.com"

Shrimp Creole

"For this Shrimp Creole recipe you are going to want 2 lb Shrimp, 1 Bell Peppers, 3 Celery Stalks, 1 small Yellow Onion, 3 Cloves Garlic, 1 cup Seafood Broth, 6 oz Tomato Paste, 1/2 tablespoon Creole Seasoning, 1/2 tablespoon Worcestershire Sauce, 1 teaspoon Lemon Juice, 1/4 teaspoon Cayenne Pepper. I was lacking in shrimp because I made a seafood gumbo and shrimp remoulade in the same day so I added a smoked sausage link.Instructions for how to cook Shrimp Creole, go here to the Captain’s Table Blog."

New Orleans Gumbo with Shrimp and Sausage

"½ cup high heat oil, such as canola, corn, or vegetable½ cup all purpose flourgumbo:1 medium onion, diced2 bell peppers (I used ½ of each red, green, yellow, orange – see note), diced3 stalks celery, diced6 cloves garlic, minced3 bay leaves8 ounces andouille sausage, sliced (I used Tofurky)2 tablespoons EACH: cajun seasoning AND tabasco sauce (more or less to taste)1 tablespoon cayenne (omit if you want it mild)4 cups low sodium chicken broth1 (14.5 ounce can) stewed tomatoes and juices, roughly diced1 ½ pounds raw shrimp2 teaspoons gumbo filésliced scallions + white rice or quinoa, for servingInstructions for how to cook the shrimp and sauage gumbo, click here to go to LittleSpiceJar.com"